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Saturday, 7 February 2015

Masala vadas (No deep fry) !

Hello Guys,

Continuing the appe pan fever, i tried making the famous south indian snack masala vada in appe pan with just 3 - 4 tbsp of oil. Can you believe it turned out awesome that tasted equally good like deep fried ones. But it needs lot of patience to make then in appe pan as you got to cook them in low flame slowly rotating them evenly so that the center part is cooked well and the outer is browned evenly and become crispy.

How wonderful it is to enjoy them guilt free with a cup of tea !I am in love with the appe pan for the fact that it gives me the pleasure of eating the food I love with less calories and very tasty.

INGREDIENTS

English

Tamil

Telugu

Hindi

Quantity

Split Bengal gram

Kadalai Parupu

Senaga Pappu

Channa Dal

3/4 cup

Onion

Vengayam

Ullipaya

Pyaaz

1 medium

Green Chillis

Pachai Milagai

Pachi Mirapakaya

Hari Mirch

2 Nos chopped

Fennel Seeds

Sombu

Sompu

Saunf

1 tsp

Salt

Uppu

Uppu

Namak

AS Needed

Asafoedita

Perungayam

Inguva

Hing

a pinch

Garlic

Poondu

Vellulli

Lehsun

2 Cloves crushed

Ginger

Inji

Allam

Adrak

1 inch piece chopped

Cilantro

Kothamalli

Kothimeera

Hara Dhaniya

a fistful chopped

Oil

Ennai

Nune

Thel

4 tbsp

STEPS

Wash well and soak the channa dal for 3 -4 hours.

Then grind them coarsely as shown in the pic. It is absolutely ok if one or two dal particles are whole and not ground properly.

Mix well to form a nice mixture. Add some fresh coriander leaves and also torn curry leaves(optional).

Now roll them to equal sized balls. (diameter of ball little less than the dia of appe pan holes so that they can be rotated freely.)

Pour a drop of oil in each of the appe holes and place the rolled balls carefully. They tend to break when they are uncooked.

Keep the flame in low - med and let the vadas cook slowly. Keep rotating them (with two spoons) so that they are cooked evenly. Its little tricky as the center part needs proper cooking. If flame is high then it will become quickly brown outside but the center will be raw.

If you are going to deep fry in oil, you can take bigger size ball and then slightly press them to make vada shape and then drop in oil.

It took around 10 minutes for me to cook one batch of vadas. Slowly with patience I rolled them carefully adding a drop of oil now and then to cook properly and also to make the outer crispy.

Dropping in oil and cooking them is quite easier and faster. But a little patience will help you eating more vadas guilt free :)